HOMARE NO TSUYU shochu, 25%
Ref : NISFUK1
€29.95
Tax Included
Our artisan distiller, Fukano Shuzo, founded in 1823, is a distillery that follows both tradition and innovation in "Kuma" Geographical Indication shochu production.
This distillery operates two breweries, one using traditional clay jars to make shochu by hand, the other using machines to control temperature. This dual approach enables Fukano to preserve the 200-year-old tradition of Kuma shochu, while developing new varieties to meet diverse preferences. Homare no Tuyu shochu is authentic shochu obtained by atmospheric distillation, fermented and matured in old clay jars dating from late Edo period.
Rice (grown and harvested exclusively in Kumamoto) is fermented using a black koji and distilled using an atmospheric process, giving this shochu a rustic, full-bodied and complex taste.
You'll appreciate this sochu rich aroma, with its fruity, sweet, roasted, almost biscuity notes. Its distinctive taste notes, with a light, refreshing acidity, are reminiscent of walnuts, sweet fresh fruit and olives.
In Japan, this shochu is enjoyed with grilled red meats and tuna sashimi. Indeed, it is said to enhance the flavors of both. As for tasting, the locals enjoy it heated to 60°C or cut with a little hot water. You can, however, enjoy it on the rocks.
NISFUK1
Data sheet
- Origin
- Kumamoto, Japan
- Capacity
- 720 ml net
- Weight
- 0.683 Kg
- Packaging
- Glass bottle
- Ingredients
- Ingredients Mizuhochikara rice and malted rice grown in Hitoyoshi-shu, Kumamoto Ferments used: black koji (rustic, powerful aromas)
- Storage
- at room temperature (below 28°C).
- Volume of pure alcohol
- 25%
- Appearance
- crystalline
- Idéal tasting temperature
- cool +15°C or on the rocks or warm (60°C)
- Service
- whisky glass or shochu cup
- Category
- Honkaku (honkaku, also known as authentic shochu, is distilled only once and offers very rich aromas and flavor notes)
- Ferments
- black koji (rustic, powerful aromas)
- Distillation
- atmospheric distillation. Traditional distillation method of boiling at atmospheric pressure allows many of moromi's components to penetrate naturally into shochu.
- Maturation
- matured in earthenware jars called "kame"
- Type
- matured for 1 to 2 years
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
- Aromas
- rich, fruity, sweet, almost biscuity roasted notes
- Geographical identity
- Kuma Shochu
- flavour
- rich, rice-like sweetness, refreshing acidity
- Distilled
- from 100% rice
FUKANO SHUZOBehind the distillery, founded in 1823, are artificial grooves that are thought to have existed for over 400 years. White 'himebaikamo' seaweed (Ranunculus Kazusensis) blooms here from July to August, before flowing over the surface of the water to the second home of the Sagara clan, seven kilometres away. As you enter the distillery, you'll feel enveloped by the fresh air. Everything in the distillery is made by hand, right down to the 150-year-old clay vats arranged in rows.
You can hear various distillery sounds during the brewing season: the steaming of the rice, the koji (rice mash) being transferred from the koji room to the clay vats, the sound of the fermentation process evoking rain, the distillation and bottling. The "tôji", or "master distillers", are able to distinguish the subtle differences between the sounds and carry out their work with calm and precision. They produce an aura of extreme concentration that would dissuade anyone from daring to disturb them. It is the 'people' as well as the 'things' that perpetuate tradition. Tastes change over the years, forming a fusion with the present; they are nurtured and connected to the past. "This allows us to feel that good products are born of persistence in any era.
Our distillery is open to the public, so you can visit and taste our products. You can even taste our 'Kura no Hizoushu', a shochu that has matured in clay vats for 10 years. We don't just take care of the distillation, but also the hospitality for each and every one of our customers.
Related Products
Our artisan distiller, Fukano Shuzo, founded in 1823, is a distillery that follows both tradition and innovation in "Kuma" Geographical Indication shochu production.
This distillery operates two breweries, one using traditional clay jars to make shochu by hand, the other using machines to control temperature. This dual approach enables Fukano to preserve the 200-year-old tradition of Kuma shochu, while developing new varieties to meet diverse preferences. Homare no Tuyu shochu is authentic shochu obtained by atmospheric distillation, fermented and matured in old clay jars dating from late Edo period.
Rice (grown and harvested exclusively in Kumamoto) is fermented using a black koji and distilled using an atmospheric process, giving this shochu a rustic, full-bodied and complex taste.
HOMARE NO TSUYU shochu, 25%
€29.95
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
FAQ